Pages

15.12.10

spicy prawn salad baguettes

Never having eaten seafood up until this year, I am totally addicted to king prawns. Conveniently, my supermarket sells really nice frozen ones, so I can have a quick prawn meal anytime I feel like it.
This is my favourite recipe for really tasty and quick prawn salad baguettes, but it can be served on a leaf of salad as a fashionable alternative to prawn cocktail at dinner parties.

As a starter, this salad will feed 6, but if you want it as main course, on some baguettes, then probably you can feed 3-4.

I cook my prawns from frozen but the procedure is the same for fresh ones too - heat the olive oil in the pan, add prawns and cover with a lid. Let it cook for about 2 minutes. Open lid and turn all the prawns over, add salt and pepper to taste. The down side should be pink and the prawns should have started to curl up. Once they are curled up into an O shape, they are cooked. So watch them, once they curl up, make sure they are pinkish on all sides and take them out. Keep stirring, making sure it cooks on all sides and removing the cooked ones from the heat. This way all the prawns will be cooked perfectly.

Finely chop celery, onion, green chilli, parsley and chives. Add lemon juie and mayonnaise. Mix well.
Drain prawns from excess liquid, and once they cool down a little, add the sauce. Depending on the size of your prawns and your taste, you may want to add all or less than that of mayonnaise sauce, so add gradually until the salad reaches your desired taste and consistency. Sprinkle with a bit of cayenne pepper.

Serve the salad in fresh baguettes with a really tasty accompaniment of caramelised onion chutney.